Doughnut Pudding

Doughnut Pudding Recipe

If you’re a bread pudding fan, nothing tops a slice of doughnut pudding—except, perhaps, a drizzle of icing or a scoop of ice cream. Because some of bread pudding’s typical ingredients are already right in the doughnuts, this dessert is quick to make.–Jess Thomson

LC Mmmm...Doughnut Pudding Note

We’re at a loss for words, we’re so agog over the magnificence inherent in this creation. It’s all we can do to gather our wits and grab a spoon. And it just goes to show that when life hands you too many doughnuts—yes, such a thing is possible—all you need to do is make pudding. Doughnut pudding.

Doughnut Pudding Recipe

  • Quick Glance
  • 5 M
  • 1 H, 10 M
  • Makes 6 servings


  • For the pudding
  • Butter for the pan
  • 6 cups day-old raised doughnuts, cut into 1-inch pieces (from 4 or so glazed doughnuts or apple fritters)
  • 4 large eggs
  • 2 tablespoons dark rum or 1/2 teaspoon rum extract (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • For the icing
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons hot water


  • Make the doughnut pudding
  • 1. Preheat the oven to 350°F (176°C). Butter a 9-by-5 inch loaf pan.
  • 2. Place the doughnuts in the loaf pan. In a bowl, whisk the eggs, rum if using, cinnamon, sugar, and vanilla until well blended. Add the milk and cream and whisk to blend. Pour the mixture over the doughnuts, turning the top pieces so that all of the doughnuts become soaked in the liquid.
  • 3. Bake for 45 to 50 minutes, until the pudding is browned on top and firm in the center. Let cool for 10 minutes in the pan.
  • Make the icing
  • 4. While the pudding cools, whisk the icing ingredients together in a small bowl until smooth.
  • 5. Serve the pudding in thick slices, still warm, drizzled with the icing.
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